Mint Chocolate Chip Fudge

I have the perfect chocolate mint dessert for St. Patrick’s Day! This mint chocolate chip fudge is not your old-fashioned candy; it’s a delightful combination of a fudgy brownie layer topped with mint fudge and chocolate chips! The combination of textures and flavors is fantastic!

The smooth, silky mint fudge on top of the luscious brownies creates the perfect texture and flavor combination, with the chocolate chips adding a bit of crunch. This dessert is easy to make, with no special tools or skills and a handful of common ingredients. I like to enjoy it with a cut of Irish coffee.

The fudge is worth it on its own, so I could make this without the brownies and still have a fantastic treat. If you make just the fudge, it becomes a no-bake dessert that I have made many times and only takes about 15 minutes to prepare. This is such an easy and delicious recipe to make with kids, and they absolutely love it.

Why you will love this recipe 

• This is a unique dessert: I have looked all over the internet and have not found a recipe like mine. It is truly unique and incredibly delicious. With gooey brownies and smooth fudge together in one dessert, it is impossible to resist.
• The perfect St. Patty’s Day dessert: Looking for a new St. Patrick’s Day treat? This is it! Everyone will be oohing and aahing at your holiday party, so have the recipe ready to hand out. 
• It is easy and fast: Making these takes less than an hour and requires just a handful of common ingredients. There is no need for special tools or skills, either. Anyone can make this scrumptious dessert. 
• Give it as gifts: I make extra and give it away as gifts or freeze it for later. It always tastes good. 

What you will need

Brownie layer

You can use my brownie layer recipe or get a brownie mix to save time. I like my brownies chocolatey and fudgy, so in my recipe, besides the standard flour, sugar eggs, and cocoa powder, I use butter to make them extra rich and espresso powder to enhance the chocolate flavor.

I also mix melted chocolate and chocolate chips to make them more decadent. To go with the minty theme, I add just a bit of mint extract.

For the fudge:

• Chocolate chips – I use my favorite Ghirardelli chocolate chips and also stir-in mini chocolate chips; I like their crunchier texture. 
• White chocolate – I also use Ghirardelli white chocolate. I am fond of their brand regardless of the kind of chocolate. 
• Sweetened condensed milk – Be sure to get sweetened condensed milk and not evaporated milk.
• Mint extract – I use Watkins or McCormick. They are both excellent brands. But only use a little bit because a little goes a long way. 
• Gel food coloring – Spring green color.

How to make it

Making the brownie layer: First, I preheat the oven to 350 degrees F, put the oven rack in the middle slot, and place parchment paper in a 9×9-inch baking pan. I also spray it with baking spray to keep the fudge and brownies from sticking.

Melt the chocolate: Then, I melt the chocolate in the microwave for 25 to 30 seconds, stir, and then microwave for another 25 to 30 seconds until it is smooth. 

Cream the batter: Now, I cream the sugar and butter with an electric mixer until it is light and fluffy, stopping to scrape the bottom and sides of the bowl. I add the eggs one at a time, mixing on medium-low after each one before adding the mint extract and mixing for another five minutes on medium-high. 

Espresso: I mix the espresso with warm water until it dissolves before adding it to the batter with the melted chocolate and mixing it at medium-low speed.

Dry ingredients: In a separate bowl, I mix the cocoa powder and flour before folding them into the batter until just combined.

Chocolate: I fold in the chocolate chips using a rubber spatula.

Bake: I pour the batter into the pan and bake it on top of a cookie sheet for 35 minutes or until a toothpick comes out with a few sticky crumbs.

Melt the chocolate again: To make the fudge, I mix the condensed milk and chopped white chocolate in a large bowl. Then, I microwave it in 20-second bursts, stirring after each one until it has melted. It should only take about 40 seconds. Do not overcook the chocolate. Stir well, and the residual heat should melt the chocolate the second time. 

Color: I add three drops of food coloring and mint extract and stir until well combined.

Spread and chill: I pour it on top of the cooled brownies, smooth it out, and top it with one cup of mini chocolate chips. I press down slightly so they stick, and chill for at least one hour before serving.  

Expert tip

Using the right espresso powder

I have learned that special espresso powders are used in baking to elevate and enhance the chocolate flavor. Civilized Coffee Espresso Powder is one of the best, used by many of the top restaurants. 

For those on a budget, try Medaglia D’oro Instant Espresso. It is inexpensive, bold, and rich, with incredible flavor without any coffee taste. It is not known as the best-drinking espresso, but it is excellent for baking.

Using too much espresso (or any coffee) can cause a bitter or sour flavor, so if you decide to experiment, be careful. Also, it has caffeine, so keep that in mind if that is a problem for those being served. They do have decaf varieties as well. 

More tips to consider:

• You can make this even easier and faster using a box of brownie mix. Skip the ingredients for the fudgy mint brownies section and add mint extract to the brownie mix. Prepare everything else as directed.
• To get perfect slices every time, run the knife under hot water and wipe it dry with a paper towel after each slice.
• I used spring green gel food coloring for this recipe. It is bright green with no extra water added to the fudge. 
• Only use a little bit of mint extract. It is very strong, so be careful when adding it. 
• Place the brownie pan on a cookie sheet when baking for extra fudgy brownies. 
• If the brownies are not flat, use a spatula to level them by pressing down the sides.

Recipe variations and add-ins:

• Add some Irish: For more Irish flavor, use Bailey’s Irish cream liquor instead of water for the espresso powder. Make it extra chocolatey with Bailey’s chocolate liqueur. 
• Other flavors: I sometimes make this with cherry, strawberry, orange, or lemon instead of mint. 
• Make them nutty: I also like adding chopped nuts like pecans or walnuts to this fudge. 
• Cookie dough: I have made these with cookie dough instead of brownies, and everyone loves them that way, too. 
• Ice them: This fudge tastes even more decadent with a drizzle of royal icing. It looks fancy, too. I like using white, but any color will work.   

Serving suggestions:

Since I usually serve this fudge on St. Patrick’s Day, I often make it with my instant pot corned beef and cabbage. It is tender and delicious with just 10 minutes of prep time. 

I love to serve my nutty Irishman cocktail with this fudge. It is made with Kahlua, hazelnut liqueur, Irish whiskey, Irish cream, and espresso coffee and topped with Irish whipped cream and hazelnuts. It’s like dessert in a glass.

How to store:

• Refrigerate: Wrap in plastic or place in an airtight container. This fudge can be stored in the fridge for up to a week.    
• Freezing: To freeze, I like to cut it into pieces and put a few in individual freezer bags, taking out as many as I want at a time. They can stay frozen for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best texture and flavor.

Frequently asked questions

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